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Thursday, 1 August 2013

Linguine with Herbs and Black Olives.

A very simple lunch from a quick walk around the garden collecting herbs.
I used marjoram, basil, sorrel, fennel, mint, thyme, rocket, rosemary, savory and tarragon, but any combinations of what is to hand works well.
With the stronger flavoured herbs such as tarragon and mint i use a little less so as not to over power the others and the tender softer tops of herbs like rosemary and thyme.
While your linguine is cooking finely chop a small onion and soften in a good glug of olive oil.
Add half a small finely chopped chilli and some chopped black olives.
As they are cooking spoon in some water from the cooking pasta and stir in.
Finally add the chopped herbs a minute before the pasta is ready.
Drain the linguine stir in the herb sauce and sprinkle with parmesan and serve.

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About Me

47 years young, and no longer residing at Ladysmock Cottage.
I am now based on the outskirts of London with no garden.
Still aiming to get back into the country whenever possible and have joined a walking group to give me that extra push!